Posted on 08/21/2025 6:03:29 AM PDT by Red Badger
I just watched a youtube about people storing cut avocados with the pits and thinking it would last longer. After 4 days it builds up dangerous levels of bacteria.
Avocadoes have to be eaten the same day they are used.............
If I am in Italy, I am having pasta, polenta, tomato sauce, cheeses, olives, wine, cured meats, bread.
I would NOT have avocados or guacamole. I can get that here in Arizona.
“Fiesta Latina festival”
Sentence was written by the head of The Department of Redundancy Departmemt.
I really doubt that is what happened here. Clostridium botulinum is actually pretty hard to grow. There can’t be any oxygen in the environment where it is grown and it needs to be warm. They would have had to seal the avocado in an airtight, oxygen free container and leave it out of the fridge.
I suppose it’s possible but I doubt it.
The most toxic poison on Earth. It’s like a flea jumping on a freight train and detailing it.
Turnip greens are a vegetable similar to broccoli?
They are both vegetables, but beyond that...
That’s like going to China and ordering a hamburger.............
I see your Carnival cruise post got removed.....probably because of the South Park gif comment spelling out the N word. SMH
Yes, probably was...................
Too bad, it was turning into a hilarious thread. Lol!
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Good news is it’ll happen again....guaranteed.
This stuff never happens on foreign cruises for some odd reason..............
Aw shoot, I was looking to post a picture of Beyoncé in her Cowgirl Outfit to that thread except it seems as all of her images are Getty Images , oh well next time.
“They are both vegetables, but beyond that” ... they’re both green?
Must be!
Or Chuck Schumer’s house...
Fresh avocados aren't going to give you botulism. It might have been some other ingredient, like garlic in oil. Garlic preserved in oil can give you botulism.
I once did an experiment with guacamole. I mixed up a batch with the usual seasonings, including salt, onions, a little garlic, and lemon juice, and then chilled it for an hour. Next, I divided it into three parts: one part I ate as a control, the second part I put back into the refrigerator with Saran Wrap carefully covering it with no air above the top of the guacamole, and the last part I put into a vacuum sealer in a heavy plastic pouch and sealed it without any air.
Nothing was nearly as good as the fresh batch, not even close. The refrigerated batch lasted barely two days, and the vacuum sealed batch stayed bright green for weeks but tasted like library paste when I finally tried it.
If you can find a way to keep guacamole or any avocado dish fresh for a reasonable amount of time you will become a millionaire overnight..................
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